PREP TIME: 20 MINS | TOTAL TIME: 2 HRS | YIELDS: 8
I am in love with this vegan meatloaf packed with veggies and protein. Pair this with some roasted potatoes for a filling, not to mention a nutritious vegan weeknight dinner!
INGREDIENTS
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1 cup finely chopped baby Bella mushrooms
1 tablespoon extra-virgin olive oil
1/2 yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
2 stalks celery, finely chopped
2 (15 ounces) cans chickpeas, drained and rinsed
1 cup panko bread crumbs
1 tablespoon vegan Worcestershire sauce
2 tablespoons low-sodium soy sauce
1/2 teaspoon smoked paprika
1/4 cup ketchup
1/4 cup barbecue sauce
Kosher salt
Freshly ground black pepper
1/4 cup freshly chopped parsley, plus more for garnish
How to make Best-Ever Vegan Meatloaf
Step 1: Prepare the oven. Preheat it to 375 degrees. Using parchment paper, line a 5 x 8-inch loaf pan.
Step 2: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion, celery, carrot, and mushrooms to the skillet and cook for about 6 to 8 minutes, stirring often until the veggies are soft and most of the liquid has cooked out.
Step 3: In a large bowl using a potato masher or food processor, mash the chickpeas to create a rough paste. If using a food processor to mash the chickpeas, transfer the chickpeas paste to a large bowl once done.
Step 4: To the bowl with the chickpeas, add the cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce.
Step 5: Stir the ketchup with the barbecue sauce in a medium bowl.
Step 6: Into the chickpeas bowl, add half of the ketchup mixture and sprinkle with paprika, salt, and pepper. Mix well until combined.
Step 7: To the prepared loaf pan, pour the chickpeas mixture, gently pack it. Then, smooth the top and brush with the rest of the ketchup mixture. Place the loaf pan in the preheated oven and bake the meatloaf for about 30 minutes. Remove from the oven and brush again with the ketchup mixture. Return to the oven and continue to bake for additional 30 minutes.
Step 8: Allow the meatloaf to cool for about 10 minutes. Before serving, garnish with some parsley. Enjoy!
Ingredients
- 1 cup finely chopped baby Bella mushrooms
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 2 stalks celery, finely chopped
- 2 (15 ounces) cans chickpeas, drained and rinsed
- 1 cup panko bread crumbs
- 1 tablespoon vegan Worcestershire sauce
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon smoked paprika
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- Kosher salt
- Freshly ground black pepper
- 1/4 cup freshly chopped parsley, plus more for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. Using parchment paper, line a 5 x 8-inch loaf pan.
Step 2: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion, celery, carrot, and mushrooms to the skillet and cook for about 6 to 8 minutes, stirring often until the veggies are soft and most of the liquid has cooked out.
Step 3: In a large bowl using a potato masher or food processor, mash the chickpeas to create a rough paste. If using a food processor to mash the chickpeas, transfer the chickpeas paste to a large bowl once done.
Step 4: To the bowl with the chickpeas, add the cooked vegetables, bread crumbs, parsley, soy sauce, and Worcestershire sauce.
Step 5: Stir the ketchup with the barbecue sauce in a medium bowl.
Step 6: Into the chickpeas bowl, add half of the ketchup mixture and sprinkle with paprika, salt, and pepper. Mix well until combined.
Step 7: To the prepared loaf pan, pour the chickpeas mixture, gently pack it. Then, smooth the top and brush with the rest of the ketchup mixture. Place the loaf pan in the preheated oven and bake the meatloaf for about 30 minutes. Remove from the oven and brush again with the ketchup mixture. Return to the oven and continue to bake for additional 30 minutes.
Step 8: Allow the meatloaf to cool for about 10 minutes. Before serving, garnish with some parsley. Enjoy!
